Hardcore Chef Dad

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Su Ji's autumn banquet is mainly based on seasonal ingredients, and at the beginning of October, how can there be less crabs in the most seasonal fresh ingredients?

The delicacy of crabs has been talked about by many literati and ink lovers.

Most of them believe that crabs must be steamed or boiled best, and must not be processed in any form.

But this is generally limited to some cooking restrictions at the time.

Later, after the delicacy of crab was further developed, it naturally showed some crab meal dishes.

The so-called crab meal dishes are dishes that are cooked in advance, the crab meat, crab roe, and crab paste are removed, and then these are used for processing.

Probably the most famous is the crab meal and lion head in Huaiyang cuisine.

Of course, there are also crab noodle dishes such as soft fried crab bucket and snowflake crab bucket.

And today in Su Ji, Feng Yifan used crab noodles for diners, and presented a variety of dishes.

In addition to soft fried crab bucket, snow crab bucket.

Feng Yifan's crab stuffed orange is also a dish of crabmeat and a state banquet dish.

That's why it was immediately sought after by many people. The diners on the first floor almost bought out the crabs that Feng Yifan prepared.

Of course, in addition to this crab stuffed orange, Feng Yifan also has an original dish, which is "Gourd Shrimp and Crab".

This dish can be said to be a collection of crabs and shrimps, which are delicious.

At the same time, there is a very modern cooking.

And it is also matched with a very exquisite shape.

Really a very unique dish.

Because it is a crab meal dish, it is natural to prepare crab meal first.

Season the crab noodles in a pot and stir fry.

Then prepare fresh peeled shrimp.

After the stir-fry, the crab noodles and shrimp are seasoned and mixed together, and then wrapped with a piece of net oil, tied into the shape of a gourd, and then deep-fried in a frying pan to set the shape.

After fishing it out, remove the string from the zucchini, then soak a layer of bread crumbles in egg liquid, return to the pan and re-fry at high temperature until golden and crisp.

When placing the plate at the end, tie the green onion segments to the middle of the gourd and place them in a shape on the plate to complete this dish.

After the plate is set, Feng Yifan will immediately have the dishes delivered to the table of the diners.

The so-called "one heat is worth three fresh".

Therefore, this dish should be eaten while it is hot, otherwise the crab meal and shrimp will lose its deliciousness and have some greasy and fishy taste when it is cold.

When the dishes were delivered to the table, the diners all found such a dish very beautiful and interesting.

The little gourds looked particularly gratifying.

Especially the mouth of the small gourd, if you look carefully, it is made of shrimp tails, it is really very delicate and beautiful.

The person serving the dishes will also follow Feng Yifan's instructions and ask the guests on the table.

"Please eat it while it is hot, and please start from the end of this gourd, so that you can taste this dish better."

After hearing the words of the serving waiter, Zhuang Daozhong smiled and said, "Hahaha, it seems that Yifan is really caring. He knows to remind diners how to eat such a dish, so let's try it together."

What Zhuang Daozhong said, naturally everyone picked up one after another.

A table of people happens to be one person and one small gourd.

I caught it in front of me and looked at it very carefully.

Then, as Feng Yifan asked the waiter to explain, he lowered the mouth from the tail of the gourd.

After one bite, the crispy crust instantly began to slag, and then there was a slight hot mouth inside, and the very delicious filling came out.

When chewed lightly in the mouth, the umami flavor of crab noodles and the Q-bomb of shrimps, combined with some seasoning, really make people feel unusually delicious.

In the next room, the three little girls also ate this dish.

Children naturally have a preference for fried food.

So after eating, the three little girls liked this dish very much.

"Mom, grandma, this is delicious."

"It's delicious, it's crispy, and it's soft inside."

"There are shrimps in it, but they are still bombs."

Lu Cuiling smiled and said, "Hehehe, you three like it. This is a dish specially created by your father Feng. You can only eat it this season, and you won't be able to eat it after this season."

Feng Ruoruo asked strangely: "Grandma, why can't you eat it after this season?"

Lu Cuiling explained: "Because there will be no crabs after this season, then this dish can't be cooked."

Feng Ruoruo looked strangely at the golden gourd in the small bowl, and after looking at it for a long time, he asked, "Grandma, this is not a crab? I have seen crabs. The crabs I bought with my dad are all With teeth and claws, this is not a crab."

Su Lanxin decisively explained it to the little girl first.

"Although this is not what a crab looks like, but inside this, it is made with crabs. Now this season is the season when you can eat crabs and crabs, so this dish can be cooked. There are no crabs in other seasons. Can't cook this dish."

Feng Ruoruo widened her eyes and looked at the golden gourd in the bowl in his hand.

"Ah, is there a crab in this? But the crab is so big, how can it fit in this?"

When Yang Xiaoxi and Chen Yaofei listened, they also stared curiously.

At this time, the three little girls all looked confused, wondering how the crab was put into the small gourd?

When the adults saw this, they were stunned for a moment, and then they all couldn't help laughing.

Yang Zhiyi laughed and said, "Hahaha, you three are stupid. This is not about putting the whole crab in, but steaming the crab, getting the meat out, and then putting the meat in it. ."

Li Feier immediately slapped her husband: "Shut up, are you smart? You always say your daughter is stupid. I think you are stupid. With you stupid father, how can your daughter be smart?"

When Li Fei'er said this, Yang Zhiyi also quickly changed his words: "It's not right, it's wrong, the three babies are not stupid, but they didn't understand it."

The conversation between the two men also made everyone continue to laugh.

But the three little girls can't bypass Yang Zhiyi.

Yang Xiaoxi immediately raised her little hand and shouted: "Dad, you fool, you are not allowed to talk about us."

Feng Ruoruo and Chen Yaofei also raised their small fists to protest: "Uncle Yang is bad, we are not allowed to be stupid."

Chen Shoulin said, "Well, Xiao Yang, don't you apologize to the children quickly?"

Yang Zhiyi naturally can only apologize to the children.

"I'm sorry, I'm sorry, I'm not good, I shouldn't say that the three babies are stupid, the three babies are the smartest kids."

And Li Feier directly picked out the vegetables from Yang Zhiyi's bowl and put them into her daughter's bowl.

"Okay, Dad did something wrong. Dad is not allowed to eat this. Xixi, you and Ruoruo and Feifei will eat separately, and you will not give it to your dad."

Yang Zhiyi looked depressed, feeling that he was really asking for trouble.

But fortunately, Feng Yifan also took special care of his daughter and their table, specially prepared more, just to let the children eat more.

So Yang Zhiyi also ate one, which is considered to be a taste of this dish.

If the restaurant's business in the evening ends first.

After all, if the restaurant is to reserve a seat, after the reservation of the guest arrives, the dinner will be prepared.

Although a dinner time is relatively long, but basically after nine o'clock, if the restaurant here is also considered to be closed, the guests will leave one after another.

Catherine and the others originally wanted to come here to help, but Feng Yifan stopped them.

"Su Ji can still be busy for the time being, but Su Ji will definitely need to be cleaned tonight. It will be very busy, so people here can’t come to help you clean. Don’t come and help. Take care. If the restaurant is cleaned up."

Catherine, Hans and Tom naturally agreed immediately.

Then, Catherine, the assistant chef, directed everyone to start cleaning the restaurant.

Cleaning here is not easy. Every table needs to be cleaned up, and then the table top needs to be cleaned and wiped. The chairs and the sofa against the wall also need to be cleaned.

After everything is cleaned up, the chair needs to be placed on the dining table upside down, and then the floor needs to be cleaned up.

Finally, the outside restaurant is partially cleaned, and the cleaning in the back kitchen is more busy.

To clean all kinds of kitchen utensils and tableware, you also need to pack some garbage into different categories.

Finally, it is natural to put the cleaned kitchen utensils and tableware into the disinfection cabinet, and then clean the countertops and floor of the back kitchen.

Usually these are cleaned up very quickly because Feng Yifan and others help.

But today, the business of Suji next door has not ended. Naturally, Catherine, Hans and Tom can only do it here.

There are waiters in the front restaurant to help, but three people do more of the cleaning of the back kitchen, especially the packaging of all kinds of food waste, which really consumes a lot of time and energy of three people.

It took nearly an hour to clean up the entire restaurant here.

At the same time, Su Ji's dinner has come to an end, and there are no people in line outside the door.

Because many people know that Su Ji closes at 10 o'clock, people who come late will not continue to line up.

Those diners who ate Su Ji tonight left with satisfied smiles.

When the guests were almost gone, Feng Yifan asked the back kitchen and the waiter to start tidying up and cleaning first, while he went upstairs to take a look at the two tables of relatives and friends upstairs.

In the two private rooms upstairs, the mother, wife, and daughter are in the rooms, basically everyone has already left.

Mainly because the three children are going to bed and cannot wait until Su Kee's dinner is over.

So Feng Yifan came directly to grandpa and father's side.

Pushing the door to enter, the first thing that rang out was Zhuang Daozhong's laugh: "Hahaha, our Chef Feng is finally here, everyone applauded and welcomed."

Feng Yifan entered the door with a smile, and quickly bowed to everyone in the room.

"Thank you Master Uncle, dear masters of state banquets, as well as uncles, and my grandfather. I am really flattered to be able to come to join me today. I don't dare to call Chef Feng. Call me that."

Zhuang Daozhong smiled and said, "You can afford it, Yifan, your cooking tonight is really good."

Feng Yifan humbly said: "You have a good reputation, Shishu Gong, I still need to pay attention to some areas. The first night of the opening tonight, many preparations are still insufficient and need to be improved.

An invited state banquet chef smiled and said: "It's very good, neither humble nor overbearing, able to understand one's own shortcomings, as expected, he is a chef.

At this time, Chen Xu’s master, who was also the top pastry chef who came here on a special trip today, said: "Yifan, after tasting your table of banquet today, I can finally rest assured and let Chen Xu learn from you. Up."

Feng Yifan quickly asked: "Should I call Chen Xu up, see you?"

The other party waved his hand: "No, I will stay here for a few days. I still have time to see Chen Xu. Let him be busy today."

Feng Yifan nodded: "Well, should I let Chen Xu and Luo Yu take a vacation tomorrow? Accompany you?"

The other party laughed and said, "Hahaha, this is not okay. They are your employees. It is not compliant to give them a holiday like this."

Zhuang Daozhong said, "Okay, Yifan, you guys will do your business well. In the next few days, we old guys are going to play with us. You don't have to worry about us. You take the young people below to run Su Ji. Okay, we old guys will be happy."

Feng Yifan said earnestly: "It's Master Uncle, we will definitely do it."

Seeing Feng Yifan responding so seriously, everyone in the room also laughed.

Then, everyone also expressed some opinions on Feng Yifan's autumn banquet.

Several state banquet masters also gave some opinions.

Of course, giving opinions is more of a personal idea, and he did not force Feng Yifan to do it.

Shi Jinbin finally said: "Yifan, what to do is still based on yourself. After all, you are a chef. You still have to maintain your own style. You can't do it completely according to our experience and ideas. You are the Lord."

Feng Yifan responded with a smile: "Uncle, don't worry, I will definitely take some suggestions, but I still stick to my style more."

Zhuang Daozhong nodded: "That's right, you have to remember that now you are the head of Su Ji, naturally your style is the style of Su Ji, the words of us old guys are just some suggestions, you can absorb it, but You can’t listen to it all."

Several state banquet masters present also nodded in agreement with this view.

To become a top chef, you really need to have personal personality and characteristics.

If you blindly cater to diners, or imitate some former masters, you can never become a real top chef~www.readwn.com~ Now Feng Yifan actually has his own distinctive style and is a strong personality. kitchen.

Everyone can clearly appreciate his personality and characteristics from the noodle fried rice at noon or the various dishes in the evening.

So many people come to Su Ji, more of them are for Feng Yifan's personality and style.

Therefore, he just listened to other people's suggestions.

The dinner was finally over, and everyone got up to say goodbye.

Feng Yifan also personally sent the elders in the room away, and watched them leave one after another in front of Su Ji's door.

Then he has to go back to the emergency room and complete the cleaning with everyone. After finishing the cleaning, he needs to hold a small summary meeting for everyone.

In order to facilitate the next reading, you can click on the "Favorites" below to record the reading record of this time (Chapter 884 Crab Meal Cooking, Dinner is Over (first update)), and you can see it next time you open the bookshelf!

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